Crockpot Chicken:

1. Add your chicken breasts to the crockpot with ¼ cup chicken broth or water.
2. Add in the seasonings: 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon ground mustard, 1 teaspoon kosher salt, and a dash of cayenne pepper.
3. Cook on high 2-4 hours until chicken breasts are fully cooked. 
4. Remove the chicken from the crockpot and shred with two forks or a hand mixer. 
5. Add 3/4 cup barbecue sauce to the shredded chicken and gently mix to fully coat. 

Slider Assembly:

1. Preheat your oven to 350°F.
2. Line a cookie sheet with foil and spray with neutral cooking spray, such as avocado oil. 
3. Cut the loaf of Hawaiian rolls in half, leaving the top and bottom intact to simulate a large bun. 
4. Layer your cheese on the bottom half of the rolls.
5. Place the bbq shredded chicken mixture on top.
6. Place the top of the rolls on top of the chicken.
7. Melt 2 tablespoons unsalted butter. Whisk in ½ teaspoon kosher salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder.
8. Brush the top of the rolls with the butter mixture. 
9. Cover the slides completely with a piece of foil.
10. Bake covered for 15 minutes. Remove the foil, and bake for an additional 5 minutes or until the tops of the buns are golden brown.